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首页> 外文期刊>Agricultural sciences in China >Important Quality Attributes of Malt Barley (Hordeum vulgare L.): Effect of Genetics, Environments and Agronomic Factors
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Important Quality Attributes of Malt Barley (Hordeum vulgare L.): Effect of Genetics, Environments and Agronomic Factors

机译：麦芽大麦的重要品质属性：遗传，环境和农艺因素的影响

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摘要

Barley has been in use as food and fodder for thousands of years, and also used currently as the most important raw material in malting and brewing. The quality of malt barley is not much satisfied with the requirement by malting and brewing industry worldwide, although the great effort has been devoted to its improvement through breeding and agronomy. The quality of malt barley is involved in many physical and chemical traits, including hydrolytic enzymes. Of them, kernel protein content, beta-amylase activity, beta-glucan content and kernel plumpness have dramatic influence on malting or brewing quality. The expression of these quality parameters varies greatly in genotypes and is easily changed by diverse environments and agronomic practices. This paper reviewed the important role of various parameters influencing the quality of malt barley and the effect of different factors on them.
机译：大麦用作食品和饲料已有数千年的历史，目前还用作制麦芽和酿造中最重要的原料。麦芽大麦的质量不能满足全世界麦芽和酿造业的要求，尽管人们已经付出了巨大的努力来通过育种和农艺对其进行改良。麦芽大麦的品质涉及许多物理和化学特性，包括水解酶。其中，籽粒蛋白质含量，β-淀粉酶活性，β-葡聚糖含量和籽粒饱满度对麦芽或酿造质量有显着影响。这些质量参数的表达在基因型上有很大的不同，并且很容易通过各种环境和农艺实践进行更改。本文综述了影响麦芽大麦品质的各种参数的重要作用以及不同因素对其的影响。

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